Herbed Spinach Dip

KellyMac6's Note:

Delicious spinach dip from the America's Test Kitchen Cookbook.

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 1.5 cups

• 1 (10 ounce) package frozen chopped spinach , thawed and squeezed dry
• ½ medium red bell pepper , chopped finely
• ½ cup sour cream
• ½ cup mayonnaise
• ½ cup packed fresh parsley leaves
• 1 tablespoon fresh dill or 1 teaspoon dried dill
• 3 medium scallions , sliced thin
• 1 garlic clove
• ½ teaspoon salt
• ¼ teaspoon Tabasco sauce
• ¼ teaspoon pepper

Directions:

1. Mince garlic clove in food processor.
2. Add remaining ingredients and process until well combined, about 1 minute.
3. Transfer to serving bowl and chill for at least 1 hour.

Reviews

[UmmBinat]

This is really good. I used baby spinach which I wilted by steaming then chopped after squeezing out the liquid. I used yellow bell pepper as that is what I had. For the sour cream I used Balkan (thick) yogurt. The mayonnaise I used was Hellman's olive oil mayonnaise to be soy free. I used flat leaf parsley, fresh dill, sea salt to taste and the rest. I can imagine it would look good served inside a hollowed out pumpernickel bread alongside carrots, celery etc. I would probably make this again as a veg dip. Made for Potluck Tag - Feb/Mar '10 - MAKE THE CONNECTION Event!